Thai Green Curry with Beed (Gaeng Keow Wan) Recipe

a bowl of Thai beef green curry

4.7 from 3 reviews

This delicious Thai Green Curry is fragrant, easy and fast – ready to eat in just 25 minutes. So good with freshly steamed rice!



For garnishes


  1. Heat half of the coconut cream in a pot over medium heat.
  2. Once the coconut cream starts to boil, fry off the green curry paste in it until fragrant.
  3. Pour the rest of the coconut cream in and continue to stir for about 1-2 minutes
  4. Add beef and kaffir lime leaves to the pot and cook until the beef is done. If your curry is too thick, you can add ½ cup of water to it at this point.
  5. Add fish sauce and sugar and taste-test your green curry to see if it needs more fish sauce or sugar.
  6. Once the curry is boiling, toss in the Thai eggplant and pea eggplant and cook for another 2 minutes.
  7. Toss the Thai basil leaves in and turn off the heat.

Keywords: beef curry, Thai green curry, eggplant curry, Thai sweet basil, kaffir lime leaves